This is one of my "go to" cookie recipes. I love the combination of anise extract, toasted anise seeds and roasted almonds. Biscotti is a cookie that my Sicilian husband and I thoroughly enjoy dunking in our morning coffee or in our evening red wine.
Biscotti are a two stage process. First, the dough is made and baked at 350 degrees until lightly browned. Then, the logs are removed from the oven and placed on a rack to completely cool. Note: They must be completely cooled or they will break when cutting.
Once cooled, the biscotti are cut diagonally approximaly 3/4 of an inch thick. Next, they are put back into the oven at 300 degrees for 20 minutes, turning them over after 10 minutes. The result is a solid cookie to be enjoyed morning and night!